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Oven-Roasted Green Beans with Shallots

4.96 from 24 community reviews

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These roasted green beans are a fresh take on your everyday green beans. This recipe could not be easier to bake on a sheet pan, giving you perfectly brown and tender beans with crisp edges, tangled with crispy, caramelized shallots.

Roasted green beans with shallots on an oval platter, with two serving spoons and a linen towel.

Name your favorite vegetable recipes. I’ll tell you one of mine — these roasted green beans with slivers of caramelized shallots that are tender, oven-crisp and tasty as all get-out.

I think of this recipe as a welcome alternative to the traditional grandma-style green bean casserole when it comes to vegetable side dishes (which can be a bit indulgent, let’s be real). That means a lighter, fresher and more modern way to enjoy green beans!

I’ve been skeptical about roasting green beans because it’s so easy to steam or boil and enjoy these green beans smothered in brown butter. But my mind changed forever after tasting how freaking good fresh green beans are when they’re roasted in the oven.

Roasted green beans with crisp, browned slices of shallot on a serving platter.

Ingredient overview:

If you’ve been assigned green-bean duty for a Thanksgiving holiday dinner or to bring a side dish to a potluck, you’ll be happy that this recipe has a very short list of ingredients and hardly any prep required.

Photo showing a gray colander with trimmed fresh green beans, with a towel, dish of salt, pepper grinder, shallot and glass of olive oil on the side.
  • Fresh green beans: This dish is ALL about the green beans, so look for perky-looking fresh beans that don’t look old, dry or limp.
  • Shallot: This petite variety of onion adds an elevated touch to just about anything roasted in the oven — the natural sugars in shallots crisp up and caramelize beautifully. Red onion will work if you don’t have a shallot on hand.
  • Extra virgin olive oil
  • Salt and pepper: I use coarse kosher salt and black peppercorns from a pepper mill.
  • Lemon zest: From a fresh lemon.

Chef tip for the best roasted green beans: I found during my testing for this recipe that roasting vegetables on the bottom rack of the oven is a game changer. It’s a trick I learned from a this chef’s cookbook. It seems almost too easy, but it works!

Roasted green beans, step-by-step

  • For the best results, use a large (half-sheet) pan and place it on the lowest rack in a hot oven. The green beans will turn out with a vibrant color and concentrated flavor.
  • The heat near the bottom of the oven is more even and direct, so you get perfect caramelizing on your green beans without overcooking, in a shorter amount of time.

Variations

These roasted green beans taste delicious just as they are, but there’s room to get a little creative:

  • Sprinkle with Parmesan, goat or crumbled feta cheese.
  • A pinch of crushed red pepper.
  • Toss them with sliced, toasted almonds (hello green beans almondine!)
  • Add chopped fresh tender herbs such as parsley, tarragon or chives.

Oven-Roasted Green Beans with Shallots

Karen Tedesco
These roasted green beans are a fresh take on your everyday green beans. This recipe could not be easier to bake on a sheet pan, giving you perfectly brown and tender beans with crisp edges, tangled with crispy, caramelized shallots.
Print
4.96 from 24 community reviews
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Vegetables
Cuisine American
Servings 6 servings

Ingredients

  • 2 pounds green beans, trimmed
  • 2 tablespoons extra virgin olive oil
  • 1 shallot, thinly sliced (½ cup)
  • 1 teaspoon kosher salt or ½ teaspoon table salt
  • Freshly ground black pepper, to taste
  • 1 teaspoon Freshly grated lemon zest

Instructions 

  • Preheat the oven to 450 (225C) degrees and arrange a rack on the lowest shelf.
  • Pat the green beans dry with a clean towel. Put them on a large rimmed baking sheet. Add the oil, shallot, salt and pepper. Toss together and arrange the beans in an even layer.
  • Roast until the beans are beginning to blister, turn golden brown and the shallots are caramelized. To cook evenly, flip them around with tongs after they've been in the oven about 10 minutes. Depending on your oven it should take 15-20 minutes until they're done.
  • To serve, transfer the beans to a serving bowl or platter and sprinkle the lemon zest over the top.

Karen’s Notes and Tips

  • To prep 1-2 days ahead: Trim the beans, rinse them under cold water, and pat dry. Put them in a zip-top bag and refrigerate until ready to cook.
    Leftover roasted green beans: The green beans tend to soften and wilt as they sit, but still taste great. Reheat them briefly in a microwave, or give them a quick toss in a hot saute pan on the stovetop.

Nutrition

Calories: 91kcal Carbohydrates: 11g Protein: 3g Fat: 5g Sodium: 397mg Fiber: 4g Sugar: 5g

Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.

Serving ideas

Recipe developer Karen Tedesco of the popular website Familystyle Food in her kitchen making a kale salad.

Hey, I’m Karen

Creator of Familystyle Food

I’m a food obsessed super-taster and professionally trained cook ALL about creating elevated dinners with everyday ingredients. Find simplified recipes made from scratch and enjoy incredibly tasty food! Read more about me here.

4.96 from 24 votes (20 ratings without comment)

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5 Comments

  1. 5 stars
    Theses were delicious. Don’t skimp on the shallot: it’s key to the flavor. I used two and it was perfect. Add the lemon zest at the end. The bottom rack roasting technique is a keeper as well. Thanks for a great recipe.

    1. Love it, Joe! Totally agree that shallots are the secret weapon here. And that lemon zest at the end is chef’s kiss 😘🍋 So glad you enjoyed the recipe!

  2. 4 stars
    Very easy to follow recipe. I felt the taste was a bit bland but I sprinkled a very small amount of ginger and it was great.

  3. 5 stars
    This is my new favorite way to eat green beans! So easy and delicious!

  4. 5 stars
    These look so good — I’m going to put green beans on my shopping list this week!!